Chicken with Sweet Simmered Daikon

Boil the daikon for 20 minutes first to soften before adding to the recipe.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Prep: 10 min Cook: 35 min

Ingredients

Chicken thigh 1
Salt and pepper as required
Daikon radish (mooli) 12-15cm
Dashi stock soup 200ml
Sake 1 tbsp
Mirin 1.5 tbsp
Soy sauce 1 tbsp
Spring onion 1

Method

1
Peel the daikon thickly and cut into 1.5cm slices. If you have time, trim the edges to make them nice and rounded.
2
Boil then simmer the daikon for 20 minutes on medium heat.
3
In the meantime, season the chicken with the salt & pepper and keep aside for 5 minutes. Put the chicken, skin side down, in a frying pan and roast for 3 minutes. Turn it over and roast for a further 2 minutes and set aside - no oil is required.
4
Put the dashi stock in a pan and bring to the boil. Add the daikon from Step 2 and the chopped chicken from Step 3. Add the sake, soy sauce and mirin and boil on medium heat for 10 minutes.
5
Turn the heat down and allow to cook gently. The flavours will permeate into the daikon and chicken as it cools down. Reheat when ready to serve, sprinkled with the finely chopped spring onion.

Tips & Note

Chicken with Sweet Simmered Daikon

Boil the daikon for 20 minutes first to soften before adding to the recipe.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Prep: 10 min

Cook: 35 min

Ingredients

Chicken thigh 1
Salt and pepper as required
Daikon radish (mooli) 12-15cm
Dashi stock soup 200ml
Sake 1 tbsp
Mirin 1.5 tbsp
Soy sauce 1 tbsp
Spring onion 1

Chicken with Sweet Simmered Daikon

Recipe ID :2468 Posted on 06 MAR 2017

Serves 2

Prep 10min
Cook 35min
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Boil the daikon for 20 minutes first to soften before adding to the recipe.

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Ingredients

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1
as required
12-15cm
200ml
1 tbsp
1.5 tbsp
1 tbsp
1

Method

Prep
10min
Cook
35min
1
Peel the daikon thickly and cut into 1.5cm slices. If you have time, trim the edges to make them nice and rounded.
2
Boil then simmer the daikon for 20 minutes on medium heat.
3
In the meantime, season the chicken with the salt & pepper and keep aside for 5 minutes. Put the chicken, skin side down, in a frying pan and roast for 3 minutes. Turn it over and roast for a further 2 minutes and set aside - no oil is required.
4
Put the dashi stock in a pan and bring to the boil. Add the daikon from Step 2 and the chopped chicken from Step 3. Add the sake, soy sauce and mirin and boil on medium heat for 10 minutes.
5
Turn the heat down and allow to cook gently. The flavours will permeate into the daikon and chicken as it cools down. Reheat when ready to serve, sprinkled with the finely chopped spring onion.
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